Sheet Pan Caprese Salmon
Sheet pan caprese salmon combines flaky salmon, jammy roasted tomatoes, creamy mozzarella, and basil pesto in one easy, flavor-packed dinner with minimal cleanup.
Servings: 4
Ingredients
- 4 cups cherry or grape tomatoes (2 pints)
- 1 ½ pounds salmon fillet (cut into 4 equal portions)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon coarse ground black pepper
- 8 ounces fresh mozzarella pearls (see note)
- ¼ cup prepared basil pesto
For Serving (optional):
- fresh basil leaves
- balsamic glaze
Instructions
- Preheat oven to 425°F. Lightly spray a large rimmed sheet pan with nonstick spray for easy cleanup.
- Put the tomatoes on the sheet pan and roast for 10 minutes.4 cups cherry or grape tomatoes
- Meanwhile, in a small bowl, combine oil with salt, garlic powder, Italian seasoning, and black pepper.2 tablespoons olive oil, 1 teaspoon kosher salt, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, ½ teaspoon coarse ground black pepper
- After 10 minutes, remove the pan from the oven. Add the salmon to the pan, arranging the tomatoes around it. Drizzle or brush the salmon and tomatoes with olive oil mixture.1 ½ pounds salmon fillet
- Roast for 16 to 17 minutes or until the salmon flakes easily with a fork and reaches 140°F in the thickest part (it will continue cooking slightly as it rests).
- Meanwhile, drain mozzarella pearls if packed in liquid and pat dry. Place in a small bowl and lightly toss with pesto.8 ounces fresh mozzarella pearls , ¼ cup prepared basil pesto
- When the salmon is finished cooking, remove the pan from the oven, and immediately add the pesto-coated mozzarella pearls to the pan, sprinkling it over the salmon and tomatoes. Wait 5 minutes before serving; the heat of the pan will warm the mozzarella and slightly melt it.
- Serve immediately, garnished with fresh basil and a drizzle of balsamic glaze, if desired.
Notes
- Salmon: You can use skin-on or skinless salmon. Once the salmon is cooked, it’s fairly easy to separate the skin from the salmon when you serve it. As written, each serving is 6 ounces of salmon; adjust the amount to your preference.
- Mozzarella: This recipe uses fresh mozzarella pearls (perline) which are often packed in liquid. You can usually find fresh mozzarella in the specialty cheese section of the grocery store. If you buy a round ball of fresh mozzarella, cut it into approximately ½ -inch pieces (pearls are about ½ inch diameter). Ciliegine (cherry-sized) mozzarella should be halved.
- Storage: Leftover salmon should be covered and refrigerated promptly. It will keep for a couple of days. Reheat in the microwave or a skillet over low heat just until heated through.
Nutrition
Serving: 6oz. salmon with tomatoes and cheese | Calories: 565kcal | Carbohydrates: 10g | Protein: 49g | Fat: 36g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Cholesterol: 140mg | Sodium: 1174mg | Potassium: 1220mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1502IU | Vitamin C: 34mg | Calcium: 358mg | Iron: 3mg
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